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Angel Food Cake With Strawberries




Source of Recipe


Wilton






List of Ingredients



• 1 1/2 cups sifted cake flour
  
• 1 3/4 cups plus 2 tablespoons granulated sugar, divided
  
• 12 egg whites, at room temperature
  
• 1/4 teaspoon salt
  
• 1 1/2 teaspoons cream of tartar
  
• 1 teaspoon vanilla extract
  
• 1 quart strawberries, sliced (about 3 1/2 cups)
  
• Whipped cream
  






Instructions



1. Preheat oven to 325 degrees. Sift flour with 3/4 cup sugar 3 times; set aside.
   
2. In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in 1 cup sugar, sprinkling 1/4 mixture at a time, beating well after each addition until soft peaks form. With a large rubber spatula, gently fold in vanilla extract. Gently fold in flour mixture, 1/4 at a time over egg whites with an over and under motion after each addition. Fold additional 10 strokes after last addition until flour is well blended. Gently transfer batter to ungreased pan.. With spatula or knife, cut through batter gently. Bake on lower oven rack 55 to 60 minutes or until top is browned and cake tester comes out clean. Invert pan onto counter to cool cake thoroughly (about 2 hours).
   
3. Meanwhile, combine strawberries with remaining 2 tablespoons sugar; let stand at room temperature. Loosen cake from pan with spatula; remove from pan. Spoon strawberry mixture and whipped cream over cake to serve.
   
4. Yield: 10 to 12 servings